Upside-down Maqlooba Rice
66Min
Intermediate
With a uniquely presented dish like this, there’s no surprise how uniquely flavoursome it would taste!
Ingredients
6
Servings
ingredient_quantity
recipe ingredient
2
tbsp
Cloves
2
tbsp
Black Pepper
2
tbsp
Cumin
2
tbsp
Black Cumin
4
tbsp
Coriander
2
tsp
Cardamom
2
tsp
Turmeric Powder
3
tbsp
Chili Powder
100
g
Cauliflower
100
g
Carrot
3
tbsp
Corn Oil
1
Onion
4
cloves
Garlic
3
pcs
Bay Leaf
500
g
Mutton
0.25
cup
MAGGI® Tomato Ketchup
1
L
Water
500
g
Basmati Rice
2
cubes
MAGGI® Chicken Stock Cube
.
Nutrition Value
Energy
552.89 kcal
Protein
29.38 g
Carbohydrates
83.09 g
Fats
13.55 g
Information per serving
Instruction
66 Minutes
-
Step1
5 MinIn a pan, toast the spice mix until fragrant. Set aside. -
Step2
5 MinBlend the toasted spice mix until fine. Add in turmeric powder, chilli powder and mix well (spice mix can be stored for up to 1 month). -
Step3
3 MinAdd a bit of oil into the pan and stir fry the vegetables until lightly browned. Set aside. -
Step4
5 MinIn the same oil, add in onions, garlic and bay leaves and sauté until fragrant. Then, add in mutton, 3 tablespoons (add more for spicier taste) of Maqlooba spice mix and MAGGI® Tomato Ketchup and stir thoroughly. -
Step5
20 MinAdd water and let the mutton boil until it soft and tender. Drain the stock and leave it aside to be cooked with the rice. -
Step6
2 MinAdd in MAGGI® Chicken Stock Cubes and stir thoroughly. -
Step7
5 MinLayer the bottom of the rice cooker with banana leaf. Next, layer with mutton, followed by vegetables and finally the rice. Pour in the stock (add water if stock doesn’t add up to 900ml). -
Step8
20 MinCover the lid with aluminium foil and let the rice and mutton thoroughly cook in the pot, -
Step9
1 MinServe the Maqlooba rice upside-down and garnish with coriander leaves.
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